The toughest part of this recipe is extracting the coconut milk from a coconut. I usually cut the coconut flesh into small pieces and grind it to a paste in a mixer grinder (adding a bit of water). I strain out the coconut milk from the mashed coconut pulp with a strainer.
For Peas Parantha:
Kashmiri Aloo Dum
For the Pizza crust:
For Pizza crust:
Note: I couldn’t believe how good the pizza turned out:) After trying out the recipe twice, my key takeaways for making a good pizza are:
Note: In case you want the Malpua to be thinner, just increase the amount of milk in the batter. While frying, the malpua should be dipped in the oil. In case the batter sticks to the pan while frying, reduce the quantity of milk powder or khoya used.
This is one of my absolute favourite Bengali desserts. Until I learned to make it from Ma, I did not know that the recipe was this simple and quick.
Again, like Taal-er Bora, there are hundred different ways to make Malpua. My mother’s version is on the thinner side and I love the brown crunchiness of the edges.
Note: This is my attempt to preserve traditional Bengali recipes which I fear are on the verge of extinction. I have learned that each house makes Taal-er Bora a bit differently depending upon what they like. This one is my Ma’s version which I simply adore. I can eat these non-stop, one after the other especially when they are freshly made. Taal-er Bora can be made and stored in the fridge.
My earliest memory of Taal-er bora is when my grandmother used to make it during Janmashtami. She would use an old copper grater which is an antique piece in itself.
You should first fry a few and taste it to decide what needs to adjusted. In case, the inside feels too soft, you can increase the amount of the dry ingredients by the same proportion. Sweetness also is a matter of choice hence adjust the sugar accordingly. If they taste slightly bitter, increase the amount of sugar.
Note: Red and Yellow Bell Peppers contain higher amounts of vitamin C and A than Green Bell Peppers. They also contain vitamin K, folate and antioxidants. This translates to better heart health, protection against cancer, better immunity and healthy hair (folate)! Since bell peppers are high in fibre, this dish is filling without unhealthy calories.You can also add mushroom to this dish for more nutrition. Try adding spices like mixed herbs or thyme. I prefer the wholesome taste without spices.
I usually use the chicken broth that is left over after boiling the chicken as clear soup(after straining it). So, chicken salad along with clear soup makes a healthy and tasty dinner!
1. Chicken-500 gm (with bone or boneless)
2. Carrot -1 (cut longitudinally)
3. Mushrooms- 3-4
4. Potato- 1 (diced)
5. Whole black pepper corns- 1 tsp (freshly crushed)
6. Cooking wine- ½ cup
7. Garlic – 8-10 cloves (crushed)
8. Tomato- 2 (grated/pulp)
9. Onion- 1 (sliced)
10. Mixed Herbs- 1 tbsp
11. Salt- As per taste
12. Olive oil
1.Rub salt and pepper on the washed chicken pieces and leave aside for 10 minutes (you can cut the vegetables while chicken is marinating)
2. Heat olive oil and add the chicken pieces with heat on high and cook till chicken turns slightly brown. Keep the chicken aside.
3. Heat olive oil and add the crushed garlic. Turn heat to medium.
4. Add the carrots, potato, onion and mushroom and stir fry for 2-3 minutes.
5. Add the tomato pulp, mixed herbs and salt as per taste.
6. Add the cooking wine and the chicken and bring to a boil on high heat.
7. Next add two cups of water and simmer on medium heat while the pan is kept covered.
8. Once the potatoes and chicken are cooked through, the dish is ready.
Note: The one ingredient that you might not have in this recipe is the cooking wine. I believe keeping a bottle of cooking wine is a good investment since it can be used to add an exotic flavour to any dish. In fact, the dominant taste of this dish comes from the cooking wine. The combination of vegetables and chicken makes this a whole some meal. You can pair it up with some garlic bread to add some carbohydrates to the meal.
In this picture, the stew is not visible. When you are simmering on low heat in the last step, choose how much of the stew you want to keep and accordingly turn off the heat.
Note: Health benefits of sprouted Bengal black gram or kala chana daal are well known. This is another way to have this healthy gram which regulates sugar level,promotes cardiovascular health, helps prevent cancer and lowers cholesterol. Being an especially rich source of iron and folate, it helps in treating anaemia.
This dish is quite versatile and you can mix it with puffed rice, broken papdi or any other imaginative addition. Here, I combined it with pumpkin soup the recipe of which is also available on my blog.
Picture courtesy: Mr. Karan Lakhani :)
Note: Prawns are a protein-rich and low-calorie food which also contain the trace element Selenium. Selenium works as an antioxidant that reduces the free radical damage in the body. Prawns also contains vitamin B 12, vitamin E and calcium. You can try this dish with smaller prawns as well.
So, the husband got interested in photography and guess who struck a deal with him? I am telling him not to add too many effects that scream "photoshop". So, trying to keep it as real as possible while making the food look as good as it tastes!
Note: The marinade should not sit too thick on the fish otherwise the grilled look will not appear. One problem that could happen is the fish sticking to the pan while you try to turn it. Make sure there is a layer of oil between the fish and the pan. Before turning the fish, brush some oil on the upper side.
Pomfret fish being a sea fish is rich in vitamins and minerals like vitamin A, D, B complex and calcium.Omega 3 fatty acids found in fish promote cardiovascular health. Pomfret is also good for maintaining healthy skin and hair.
I am Annesha, collector,compiler and creator of useful recipes. If you are short on time, ingredients or motivation but still want to eat a healthy meal, this is where you look for meal plans.